Creamy Cheesesteak Tortellini (Printable Version)
# What You'll Need:
→ Meat
01 -
300 g sirloin or ribeye steak, cut into cubes
→ Pasta
02 -
250 g fresh or refrigerated cheese tortellini
→ Dairy
03 -
240 ml heavy cream
04 -
60 g cream cheese
05 -
100 g shredded mozzarella or provolone cheese
06 -
30 g grated parmesan cheese (for garnish)
07 -
15 g unsalted butter
→ Broth & Liquids
08 -
240 ml beef broth
09 -
15 ml olive oil
→ Vegetables & Aromatics
10 -
1 small onion, finely chopped
11 -
2 garlic cloves, minced
12 -
1 medium bell pepper, diced (optional)
13 -
5 g fresh parsley, chopped (for garnish)
→ Seasonings
14 -
1 tsp salt
15 -
½ tsp black pepper
16 -
½ tsp paprika
# Step-by-Step Directions:
01 -
Heat olive oil and butter in a heavy skillet over medium-high heat. Season beef cubes with salt, pepper, and paprika. Sear the steak until browned on all sides, about 4-5 minutes. Remove from the pan and set aside.
02 -
In the same skillet, add onion and garlic. Sauté until translucent and fragrant, approximately 3 minutes. If using bell pepper, add it now and cook until softened, about 3-4 minutes more.
03 -
Pour in beef broth and bring to a simmer. Stir in cream cheese and heavy cream, mixing until the sauce is smooth and creamy. Add shredded mozzarella or provolone and stir until fully melted and incorporated.
04 -
Add cheese tortellini directly to the sauce. Cover and cook until tender, approximately 4-5 minutes for fresh or refrigerated tortellini, stirring occasionally to prevent sticking.
05 -
Return the seared steak to the skillet and gently stir to coat with sauce. Simmer together for 2-3 minutes until heated through. Garnish with chopped parsley and grated parmesan before serving.
# Helpful Notes:
01 -
For best results, use fresh or refrigerated tortellini to achieve a creamy texture without overcooking. Avoid freezing leftovers as the cream-based sauce may separate.